16th Apr 2008 - 00:00
Abstract
Three out of four chefs find competition to be the most stressful part of their job and are less worried by recipe development and product deliveries, according to 'The What Matters Chef Pressures Survey' commissioned by KNORR.
A total of 120 chefs from across the UK were interviewed about their work pressures and what parts of their job causes them the most stress.
While 79% of chefs said competition is the most stressful part of their job, 82% said profit was their main cause of stress, followed by staff quality and footfall (73%).
Interestingly, more than half of chefs (52%) do not consider marketing to be important.
The least problematic parts of the job were recipe development (22%), health and safety (18%), product deliveries (14%) and equipment (4%).
Stephen Browne, chief executive officer, commented: "More and more chefs are having to think more about businessmen yet they don't always have access to the tools required. Marketing is essential for those that want to grow their share of the market and it's worrying that chefs don't seem to feel it's important enough to be an issue."